Sat Saagi

Ideally a mix of seven different vegetables, the number of vegetables can be played with as per what you find in your fridge. Sindhis stick to the number 7 during festivals as it brings good luck. Today on the eve of our new year, Cheti Chand, a delicious kadai of this shall be waiting on the dining table to be polished off. A vegetable that you must always include in your Sat Saagi is the chooka/khatta/sorrel. This is crucial.

Sat Saagi

Cook45mins

Total45mins

Authorbellyovermind

Yield4

A mixed bhaji of seven different vegetables, the version that gets cooked most in our home includes a mix of yam, carrots, string beans, bottle gourd, pumpkin, ladyfinger and a good amount of spinach and khatta.

Ingredients

Oil 4-5 tbsp

Yam 100g, chopped into medium sized cubes

Asafoetida 1 tbsp

Cumin seeds 1 tbsp

Methi seeds 1/4 tsp

Ginger 1 1/2 inch piece

Green chilli 3, de-seeded

Carrots 1 large or 2 small, chopped into medium sized cubes

String beans 100g

Bottle gourd 150g, chopped into medium sized cubes

Pumpkin 100g, chopped into medium sized cubes

Lotus Root 100g, sliced on a diagonal and parboiled

Ladyfinger 100g, optional

Tomatoes 4-5 medium, half grated and half chopped

Spinach 1 cup

Saag 1/2 cup

THE MASALA

Turmeric powder 1/2 tsp

Ground coriander 1 tbsp

Red chilli powder 1 tsp

Garam masala 1/4 tsp

Instructions

In a thick-bottomed pan, add 4-5 tbsp oil and fry the yam till lightly browned at the edges. Remove this and keep aside.

In the leftover oil, add the asafoetida, methi and cumin seeds and let it splutter. Add in the ginger and green chilli paste and give it a stir. Add in the chopped carrots, string beans, bottle gourd, lotus root and pumpkin. Stir-fry this for about two minutes. If you’re adding the ladyfinger, fry this separately and keep aside. This must only be added towards the end of the cooking process.

Add the chopped and grated tomatoes. Cook and stir occasionally till almost pulpy and broken down well.

Stir in the masalas and spread the green leaves over the veggies once they have blended well in the tomatoes, before putting a lid on it.

Mix and check the vegetables every 10 minutes or until done.

Notes

In several Sindhi households, colocasia or taro root (kachalu) is also added to the pot, preboiled and fried.

A Sat Saagi consists of seven vegetables, so you can swap out any of the above vegetables for an ingredient of your choice. Since lotus root is a family favourite, you can add that like I have in the picture. If you do use the lotus rot, you could par-boil them, or just treat them like potatoes, slice thinly and add them to the dish.